Asian Cabbage Rolls Recipe 475

ASIAN STYLE CABBAGE ROLLS

Steps:

• Set up a steamer, add enough water to cover the bottom by an inch or so, and bring it to a boil. Separate the 8 cabbage leaves. Steam the leaves for 5 minutes or just until they are pliable. Cool them under cold water and set aside. Trim the thick core from each leaf.
• Combine the remaining ingredients and mix well.
• Lay each cabbage leaf out onto a work surface. Divide the filling into eight (around 3 tablespoonsa roll) then lay a portion on each leaf.
• To roll, fold one end of the cabbage leaf over the filling. Fold in each side then roll into a log shape.
• Place the cabbage rolls on a plate and chill before cooking. This recipe may be made up to one day ahead to this point.
• To cook the cabbage rolls, place them in a steamer set over, not in, boiling water. Steam them for 15 minutes to thoroughly cook them. Serve them with a soy dipping sauce.

ASIAN CABBAGE ROLLS

Steps:

• Steam cabbage leaves until limp. Set aside to cool.
• Meanwhile, in a small bowl, mix meat, vegetables (except shiitake stems), ginger, garlic, salt and five spice powder until well combined. Divide into portions, one for each cabbage leaf.
• One by one, place a portion of meat filling at one end of a cabbage leaf and roll, tucking in edges as you go.
• Combine broth, soy sauce, shiitake stems and chili flakes in a pot big enough to fit rolls in one layer. Bring to a simmer and gently add cabbage rolls. Cover and cook over low heat for about 10-12 minutes, turning rolls once.
• Serve over rice, with cooking broth and extra soy sauce on the side for dipping.

ASIAN CHICKEN CABBAGE ROLLS

Steps:

• Using sharp knife, remove core from cabbage.
• In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
• With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
• Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
• Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
• Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
• Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
• Remove from heat; stir in rice.
• Let cool slightly.
• Stir in egg.
• Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
• Spoon about 1/3 cup filling onto each leaf.
• Fold end and sides over filling; roll up.
• Place rolls in single layer in large casserole dish.
• Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
• Pour over cabbage rolls.
• Cover and bake in 350°F oven for 40 minutes.
• Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.